Prepare the vegetables by peeling and slicing daikon radish and carrots into matchsticks. Sprinkle a heaping tablespoon of salt and mix well. Let sit for about 30 minutes.

After 30 minutes, rinse the salted vegetables under cold water 2-3 times to remove excess salt. Squeeze to drain remaining liquid.

Make the pickling liquid by boiling a cup of water, dissolving a quarter cup of cane sugar in it. Add a cup of vinegar and let cool completely.

Combine the drained vegetables in a sterilized glass jar. Pour cooled pickling liquid over them, ensuring they are fully submerged.

Seal the jar tightly, shake gently, and let it sit at room temperature for 24 hours before refrigerating.